Works matching DE "EFFECT of heat on food"

Results: 261

Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 209, doi. 10.1016/j.fbp.2010.01.010

By:

Wong Weng Wai;
Alkarkhi, Abbas F. M.;
Easa, Azhar Mat

Publication type:

Article

Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 138, doi. 10.1016/j.fbp.2009.06.001

By:

Miranda, Margarita;
Vega-Gálvez, Antonio;
García, Purijicación;
di Scala, Karina;
Shi, John;
Xue, Sophia;
Uribe, Elsa

Publication type:

Article

A new physical pretreatment of plum for drying.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 133, doi. 10.1016/j.fbp.2009.06.002

By:

Jazini, M. H.;
Hatanilpour, M. S.

Publication type:

Article

Changes in physico-chemical and functional properties during convective drying of aloe vera (Aloe barbadensis) leaves.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 161, doi. 10.1016/j.fbp.2009.09.001

By:

Gulia, A.;
Sharma, H. K.;
Sarkar, B. C.;
Upadhyay, A.;
Shitandi, A.

Publication type:

Article

Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch).

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 165, doi. 10.1016/j.fbp.2008.12.001

By:

Kaya, Ahmet;
Aydın, Orhan;
Kolaylı, Sevqi

Publication type:

Article

Experimental determination of effective moisture diffusivities of whole- and cut-rosehips in convective drying.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 99, doi. 10.1016/j.fbp.2010.01.007

By:

Erenturk, Saliha;
Gulaboglu, M. Sahin;
Gultekin, Selahattin

Publication type:

Article

Convective drying of onion: Kinetics and nutritional evaluation.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 115, doi. 10.1016/j.fbp.2009.09.004

By:

Mota, C. L.;
Luciano, C.;
Dias, A.;
Barroca, M. J.;
Guinéa, R. P. F.

Publication type:

Article

Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 124, doi. 10.1016/j.fbp.2009.09.003

By:

Doymaz, İbrahim

Publication type:

Article

Effects of esterification on the formation and decomposition of steryl hydroperoxides.

Published in:

European Food Research & Technology, 2011, v. 232, n. 2, p. 255, doi. 10.1007/s00217-010-1384-6

By:

Lehtonen, Mari;
Kemmo, Suvi;
Lampi, Anna-Maija;
Piironen, Vieno

Publication type:

Article

Pyroglutamic acid development during grape must cooking.

Published in:

European Food Research & Technology, 2011, v. 232, n. 2, p. 375, doi. 10.1007/s00217-010-1383-7

By:

Montevecchi, Giuseppe;
Masino, Francesca;
Antonelli, Andrea

Publication type:

Article

Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezed Citrus juices.

Published in:

European Food Research & Technology, 2011, v. 232, n. 1, p. 71, doi. 10.1007/s00217-010-1357-9

By:

Hirsch, Angelika;
Knauss (née Resch), Alexandra;
Carle, Reinhold;
Neidhart, Sybille

Publication type:

Article

Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetables.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 249, doi. 10.1007/s00217-008-0929-4

By:

Rufián-Henares, José;
García-Villanova, Belén;
Guerra-Hernández, Eduardo

Publication type:

Article

Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures.

Published in:

European Food Research & Technology, 2004, v. 218, n. 6, p. 544

By:

María Dolores Alvarez;
Cristina Fernández;
Wenceslao Canet

Publication type:

Article

Physiological relevance of dietary melanoidins.

Published in:

Amino Acids, 2012, v. 42, n. 4, p. 1097, doi. 10.1007/s00726-010-0774-1

By:

Morales, Francisco;
Somoza, Veronika;
Fogliano, Vincenzo

Publication type:

Article

Chemical Composition and Sensory Properties of Tofu Coagulated with Grape Juice and exposed to different Heat Treatments.

Published in:

Nigerian Journal of Nutritional Sciences, 2024, v. 45, n. 2, p. 10, doi. 10.4314/njns.v45i2.2

By:

Ezenwa, Happiness Chidinma.;
Ugonna, Awusiaku;
Iheme, Gideon Onyedikachi.;
Ogochukwu, Abatulu Emmaculate;
Nwachukwu, Chisom Ruth

Publication type:

Article

TECHNOLOGY OF MARINED GAME SEMI-FINISHED MEAT WITH AN ACCENT OF ELEGANCE AND FUNCTIONALITY.

Published in:

Journal of Chemistry & Technologies, 2022, v. 30, n. 4, p. 639, doi. 10.15421/jchemtech.v30i4.268176

By:

Peshuk, Lyudmyla V.;
Kyrylov, Yury E.;
Shtyk, Iryna I.;
Сhernushenko, Olena A.

Publication type:

Article

Conjugate Heat and Moisture Transfer During a Dynamic Thermal Treatment of Food.

Published in:

Drying Technology, 2007, v. 25, n. 9, p. 1407, doi. 10.1080/07373930701536643

By:

Zúñiga, Rubén;
Rouaud, Olivier;
Boillereaux, Lionel;
Havet, Michel

Publication type:

Article

A STRUCTURAL GENERIC MODEL TO PREDICT THE EFFECTIVE THERMAL CONDUCTIVITY OF GRANULAR MATERIALS.

Published in:

Drying Technology, 2001, v. 19, n. 9, p. 2277, doi. 10.1081/DRT-100107498

By:

Krokida, M.K.;
Maroulis, Z.B.;
Rahman, M.S.

Publication type:

Article

Assessment of quality of vegetable powder by mixed method of heat supply.

Published in:

Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 49

By:

Nemirych, Oleksandra;
Petrusha, Oksana;
Vashekа, Oksana;
Gavrysh, Andrii

Publication type:

Article

Effects of heat treatment on the quality of fresh-cut Chinese water chestnut.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 2, p. 143, doi. 10.1046/j.0950-5423.2003.00767.x

By:

Litao Peng, Gabriel I. O.;
Yueming Jiang

Publication type:

Article

Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition.

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 5, p. 523, doi. 10.1046/j.1365-2621.2001.00493.x

By:

Domínguez, Rocio;
Quintero-Ramos, Armando;
Bourne, Malcolm;
Barnard, John;
Talamás-Abbud, Ricardo;
Jiménez-Castro, Jorge;
Anzaldúa-Morales, Antonio

Publication type:

Article

A classification system for microwave heating of food.

Published in:

International Journal of Food Science & Technology, 2000, v. 35, n. 4, p. 417, doi. 10.1046/j.1365-2621.2000.00401.x

By:

Bows, John R.

Publication type:

Article

Characterization of industrial processed milk by analysis of heat-induced changes.

Published in:

International Journal of Food Science & Technology, 2000, v. 35, n. 2, p. 193, doi. 10.1046/j.1365-2621.2000.00334.x

By:

Morales, Francisco-J.;
Romero, Carmen;
Jiménez-Pérez, Salvio

Publication type:

Article

Verification of a formula for estimating average quality factor degradation in thermally processed foods in cylindrical containers.

Published in:

International Journal of Food Science & Technology, 1999, v. 34, n. 2, p. 167, doi. 10.1046/j.1365-2621.1999.00249.x

By:

Garrote, Raúl L.;
Ré, Roberto

Publication type:

Article

Numerical method for prediction of final microbial load in inoculated cylindrical cans of tomato...

Published in:

International Journal of Food Science & Technology, 1996, v. 31, n. 6, p. 489, doi. 10.1046/j.1365-2621.1996.00367.x

By:

Rodriguez, Rene D. Peralta;
Martinez, Antonio

Publication type:

Article

ANALYSIS OF PHYSICOCHEMICAL AND MICROBIOLOGICAL MEASUREMENTS OF FOOD PREPARED USING DIFFERENT STOVES.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 68

By:

Martínez-Gómez, J.

Publication type:

Article

CAROTENOID ANALYSIS IN FOOD.

Published in:

Carpathian Journal of Food Science & Technology, 2014, v. 6, n. 2, p. 53

By:

Ciuca, Luiza-Mirabela;
Mihali, Cristina

Publication type:

Article

INFLUENCE OF VOTATOR'S CONSTRUCTION ON INTERNAL FLOW THROUGH SSHE (SCRAPED SURFACE HEAT EXCHANGER) AND THEIR USAGE FOR HIGH VISCOUS AND NON-NEWTONIAN PROCESS APPLICATIONS.

Published in:

Annals of the Faculty of Engineering Hunedoara - International Journal of Engineering, 2015, v. 13, n. 2, p. 219

By:

VARGA, Tamás;
SIMÉNFALVI, Zoltán;
SZEPESI, Gábor

Publication type:

Article

Calorific evaluation and energy potential of grape pomace.

Published in:

International Agrophysics, 2016, v. 30, n. 2, p. 261, doi. 10.1515/intag-2015-0082

By:

Burg, Patrik;
Ludín, David;
Rutkowski, Kazimierz;
Krakowiak-Bal, Anna;
Trávníček, Petr;
Zemánek, Pavel;
Turan, Jan;
Višacki, Vladimir

Publication type:

Article

Contribuição ao emprego do modelo da difusão na otimização do processamento térmico de alimentos enlatados.

Published in:

Acta Scientiarum: Technology, 2011, v. 33, n. 3, p. 343, doi. 10.4025/actascitechnol.v33i3.8788

By:

Zanini, Katy Regina Peotta;
Kunigk, Leo;
Leonhardt, Gustavo Ferreira

Publication type:

Article

EVALUACIÓN DE TRATAMIENTOS TÉRMICOS PARA INACTIVACIÓN DE ENZIMAS EN JUGO DE FIQUE (Furcraea gigantea Vent.).

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2013, v. 11, n. 1, p. 113

By:

LATORRE V., LAURA INÉS;
PANTOJA CH., ANA LUCIA;
MEJÍA-ESPAÑA, DIEGO FERNANDO;
OSORIO M., OSWALDO;
HURTADO B., ANDRES MAURICIO

Publication type:

Article

THE HEAT PERFORMANCE FOR SOLAR DRYER AND ITS EFFECT IN SOME ENGINEERING CHARACTERS FOR DRYING.

Published in:

Basrah Journal of Agricultural Sciences, 2007, v. 20, n. 2, p. 169

By:

Majeed, G. H.;
AL-Hilphy, Asaad R.

Publication type:

Article

Comparative Aroma Extract Dilution Analysis of Changes in Aroma Components of Seasoned Soy Sauce Prepared from Soy Sauce and Mirin during Heating.

Published in:: Food Science & Technology Research, 2020, v. 26, n. 6, p. 1, doi. 10.3136/fstr.26.725
Publication type:: Article

Investigation of the use of ultrasonication followed by heat for spore inactivation.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 104, p. 32, doi. 10.1016/j.fbp.2017.04.005

By:

Ansari, Jawaad Ahmed;
Ismail, Marliya;
Farid, Mohammed

Publication type:

Article

MODELLING OF THE PROCESS OF MICROMYCETUS SURVIVAL IN FRUIT AND BERRY SYRUPS.

Published in:

Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 56, doi. 10.15673/fst.v11i2.514

By:

Osipova, L.;
Kirillov, V.;
Khudenko, N.;
Sugachenko, T.

Publication type:

Article

Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese.

Published in:

Journal of Dairy Research, 2014, v. 81, n. 2, p. 164, doi. 10.1017/S0022029914000016

By:

Yildirim, Zeliha;
Bilgin, Harun;
Isleroglu, Hilal;
Tokatli, Kader;
Sahingil, Didem;
Yildirim, Metin

Publication type:

Article

Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100-180 °C).

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 8, p. 1724, doi. 10.1111/j.1365-2621.2010.02327.x

By:

Lima, Janice R.;
Elizondo, Nadiarid J.;
Bohuon, Philippe

Publication type:

Article

Effect of heating on physical properties and microstructure of black tiger shrimp ( Penaeus monodon) and white shrimp ( Penaeus vannamei) meats.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 6, p. 1066, doi. 10.1111/j.1365-2621.2007.01566.x

By:

Benjakul, Soottawat;
Visessanguan, Wonnop;
Kijroongrojana, Kongkarn;
Sriket, Pisal

Publication type:

Article

Production of black rice cake using ground black rice and medium-grain brown rice.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 6, p. 1078, doi. 10.1111/j.1365-2621.2007.01569.x

By:

Jin-Cheol Lee;
Jong-Dae Kim;
Fu-hung Hsieh;
Jong-Bang Eun

Publication type:

Article

Effect of some thermal and chemical pretreatments on smoked Oyster mushroom quality.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 6, p. 1088, doi. 10.1111/j.1365-2621.2007.01573.x

By:

Eissa, Hesham A.;
Fouad, Gamal M.;
Shouk, Abd Elhafeeze A.

Publication type:

Article

A test procedure to characterise the heating performance of domestic microwave ovens.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 1, p. 15, doi. 10.1111/j.1365-2621.2006.01373.x

By:

Swain, Mark Jeffery;
Spinassou, Adrien;
Swain, Maria Veronica Lyra

Publication type:

Article

THE EFFECT OF THERMAL TREATMENT ON ANTIOXIDANT CAPACITY AND PIGMENT CONTENTS IN SEPARATED BETALAIN FRACTIONS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 3, p. 257, doi. 10.17306/J.AFS.2016.3.25

By:

Mikołajczyk-Bator, Katarzyna;
Pawlak, Sylwia

Publication type:

Article

EFFECTS OF DIFFERENT HEAT TREATMENTS ON LIPID QUALITY OF STRIPED CATFISH (PANGASIUS HYPOPHTHALMUS).

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 3, p. 359

By:

Domiszewski, Zdzisław;
Bienkiewicz, Grzegorz;
Plust, Dominika

Publication type:

Article

Use of in silico models for prioritization of heat-induced food contaminants in mutagenicity and carcinogenicity testing.

Published in:

Archives of Toxicology, 2017, v. 91, n. 9, p. 3157, doi. 10.1007/s00204-016-1924-3

By:

Frenzel, Falko;
Buhrke, Thorsten;
Wenzel, Irina;
Andrack, Jennifer;
Hielscher, Jan;
Lampen, Alfonso

Publication type:

Article

Formation of DNA adducts in wild-type and transgenic mice expressing human sulfotransferases 1A1 and 1A2 after oral exposure to furfuryl alcohol.

Published in:

Mutagenesis, 2015, v. 30, n. 5, p. 643, doi. 10.1093/mutage/gev023

By:

Høie, Anja Hortemo;
Monien, Bernhard Hans;
Sakhi, Amrit Kaur;
Glatt, Hansruedi;
Hjertholm, Hege;
Husøy, Trine

Publication type:

Article

Impact of Thermal Processing on Legume Allergens.

Published in:

Plant Foods for Human Nutrition, 2012, v. 67, n. 4, p. 430, doi. 10.1007/s11130-012-0328-7

By:

Verma, Alok;
Kumar, Sandeep;
Das, Mukul;
Dwivedi, Premendra

Publication type:

Article

Researches of the process of infra-red heating in thermal evice with top and bottom power supply.

Published in:

Ukrainian Food Journal, 2013, v. 2, n. 4, p. 562

By:

Kirik, Igor;
Vasilevskaya, Svetlana;
Kirik, Alesya

Publication type:

Article

Heat sensitivity of Mycobacterium avium ssp. paratuberculosis in milk under pilot plant pasteurization conditions.

Published in:

International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 98, doi. 10.1111/j.1471-0307.2007.00317.x

By:

LYNCH, DAVID;
JORDAN, KIERAN N;
KELLY, PHILLIP M;
FREYNE, THOMAS;
MURPHY, PATRICK M

Publication type:

Article

Antioxidative ability of native and thermized sour whey in oxidation-catalysed model systems.

Published in:

International Journal of Dairy Technology, 2007, v. 60, n. 2, p. 143, doi. 10.1111/j.1471-0307.2007.00320.x

By:

SHON, JINHAN;
HAQUE, ZAHUR U

Publication type:

Article

QUALITY CONTROL OF ICE-CREAM PRODUCTS USING THE HACCP METHOD.

Published in:

Banat's Journal of Biotechnology, 2010, v. 1, n. 2, p. 61

By:

Panfiloiu, Mirabela;
Firczak, Monica;
Perju, Delia Maria;
Simion, Gheorghita

Publication type:

Article